4 split chicken breasts
1 c. flour
1 tsp. salt
1 tsp. black pepper
1 tsp. curry powder
1 tbsp. dried thyme
1 c. water
2 cloves
1 bay leaf
1/8 tsp. thyme
1/8 tsp. marjoram
Pinch mace
3/4 c. orange juice

Combine flour, salt, black pepper, curry powder and 1 tablespoon thyme. Rinse chicken in cold water. Coat chicken well with seasoned flour.

Pour oil into large skillet. Heat to medium high. Brown chicken in hot oil approximately 10 minutes per side. Add water, cloves, bay leaf, thyme, marjoram and mace. Return to boil. Reduce heat. Simmer 15 minutes. Remove chicken and place in roasting pan. Strain broth from skillet over chicken. Add orange juice. Cover tightly and place in a 350 degree preheated oven for approximately 45 minutes. When done, remove chicken from pan. Brown pan on top of stove to make gravy from drippings.